Cinnamon Crumb Coffeecake


Serves 8-12



1 cup butter (2 sticks)

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream


½ cup brown sugar

¼ cup granulated sugar

1 teaspoon cinnamon

1 cup chopped walnuts


Preheat oven to 350 degrees F

Grease and flour a 9x12x2 baking pan and set aside. Cream the butter and sugar until light. Add eggs and vanilla extract and beat well. Alternate, adding flour mixture and sour cream in thirds to the batter, ending with the flour. Spread half of the batter into baking pan. Mix filling ingredients together and sprinkle half over the batter. Carefully spread remaining batter over filling mixture and sprinkle with the remaining topping. Bake for 30-35 minutes, or until golden brown on top and an inserted toothpick comes out clean. Don’t over bake otherwise the coffeecake will be dry. Enjoy while warm with a cup of coffee!